Every time we think we've found a new favorite chocolate chip cookie, another recipe comes along that we're desperate to try and our memory lapses. Thus our search for the best will never end — and we're okay with that. Who knows what cookie tomorrow will bring, but for right now, we're OBSESSED with Joanna Gaines' recipe from her cookbook Magnolia Table. Here's why.

1. There's WAY less butter.

We swear it's the reason why these cookies are so good. If you're rolling your eyes, please stop and hear us out. It's not about being healthier, it's about texture. In this case, the sugar to butter to ratio is high, which we think lends a super crispy (almost caramelized) crust on the outside; inside, it's simultaneously soft and chewy.

2. She only uses brown sugar.

When it comes to cookies, it's the superior sugar. Dough with only brown sugar spreads less, rises more, and stays nice and moist (sorry!).

3. You can add as much (or as little) chocolate as you want.

Jojo, we adore you for many reasons but mostly this. Thank you for understanding that the amount of chocolate chips added to chocolate chip cookie dough should be at the discretion of the baker — no judgement.

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